Greek Honey Citrus Cake (Melopita)
This Greek Honey Citrus Cake, known as Melopita, is a moist Mediterranean dessert infused with fragrant honey, citrus zest, warm spices, and soaked in a silky honey syrup.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- saucepan
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 cup full-fat Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 0.5 tbsp lemon zest
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1 cup high-quality honey
- 1 cinnamon stick
- 0.5 tsp whole cloves
- orange and lemon peels
Instructions
- Combine water, sugar, cinnamon stick, cloves, and citrus peels in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat, stir in honey and lemon juice, strain, and cool completely.
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat sugar, olive oil, and eggs until pale. Add yogurt, vanilla, and citrus zest.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 35–45 minutes, until golden and a toothpick comes out clean.
- While the cake is hot, poke holes across the surface and slowly pour the cooled syrup over the cake.
- Allow the cake to rest for at least 2 hours or overnight before slicing and serving.
Notes
For best results, pour cool syrup over the hot cake and allow it to rest overnight. Use high-quality aromatic honey for authentic Greek flavor.